Les Vignobles des Côtes d'AglySauvignon
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Sauvignon from the Les Vignobles des Côtes d'Agly
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon of Les Vignobles des Côtes d'Agly in the region of Pays d'Oc is a .
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Les Vignobles des Côtes d'Agly matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with porcini mushrooms, ham and comté quiche or fresh pasta.
Details and technical informations about Les Vignobles des Côtes d'Agly's Sauvignon.
Discover the grape variety: Attiki
Variety obtained in Greece by Vassilis Mikos by crossing the Alphonse Lavallée with the black monukka, registered at the end of 2002 in the Official Catalogue of table grape varieties list A1.
Informations about the Les Vignobles des Côtes d'Agly
The Les Vignobles des Côtes d'Agly is one of of the world's great estates. It offers 74 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
